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Ingredients22 m servings 81 cals
Original recipe yields 12 servings (12 eggs)
- Place vinegar, water, gingerroot, salt, mustard seed, peppercorns and bay leaf in a saucepan over medium heat. Bring to a boil. Reduce heat and simmer for 5 minutes.
- Remove from heat and let solution cool to room temperature.
- Place eggs in a sealable jar. Pour enough vinegar solution over the eggs to cover them. Close jar with lid.
- Refrigerate for at least two days before serving.
Per Serving: 81 calories; 5.4 g fat; 0.9 g carbohydrates; 6.4 g protein; 212 mg cholesterol; 257 mg sodium. Full nutrition
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